The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Chicken and Avocado Sandwich


For the chicken tinga:

5 pounds boneless chicken thighs

½ can chipotles in adobo

1 tablespoon chili powder

½ yellow onion, sliced

1 tablespoon salt

1½ teaspoons black pepper

2 tablespoons lime juice

1½ cups canned whole tomatoes

1½ teaspoons dried Mexican oregano

2 garlic cloves

For the sandwich:

8-10 brioche buns

4-5 avocados, sliced

Coleslaw and pickled jalapeños for serving


1. Make the chicken tinga: Preheat oven to 300 degrees. In a roasting pan, combine all ingredients with 1 cup water. Mix well and cover with foil. Roast until chicken is tender, about 3 hours. 

2. Assemble the sandwiches: Once chicken is roasted, shred meat. Toast brioche buns, then top with sliced avocado, shredded chicken tinga, coleslaw, and pickled jalapeños.  

From Irene’s Takes Texas’ Diner Scene Global.

Print Recipe